3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon ground cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped
¾ teaspoon kosher salt
¼ teaspoon black pepper
5 ounces feta, crumbled (about 1¼ cups)
6 large eggs
Hot sauce, for serving
Step 1
Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and stir in the salt & pepper. Simmer until tomatoes have thickened, about 10 minutes. In a scattered pattern, drop bits of crumbled feta on top. Do not stir.
Step 2
Gently crack eggs into skillet over tomatoes and cheese. Reduce heat to low, cover the pan, and cook until eggs are set (whites are not liquid and yolks have started to thicken), about 6 to 9 minutes. Serve with hot sauce.
One of NYT Most Popular Recipes.